Prosciutto di San Daniele is produced exclusively in the hilly region of San Daniele del Friuli, a municipality in Udine province in Friuli Venezia Giulia, Italy’s most northeasterly region, on the border with Austria and Slovenia. This region alone provides the unique conditions that allow prosciutto di San Daniele to acquire, in the course of its ageing process, the characteristic flavour, tenderness and aroma that make it so distinctive.
The foremost component of these conditions is the unrivalled microclimate of the area, where Alpine winds meet sea breezes blowing from from the Adriatic, swirling together the resinous fragrances descending from the north with the salty notes coming from the coast. The uniqueness of this situation is further enhanced by the way humidity and temperature are regulated by morainic soils and the waters of the Tagliamento, one of the last rivers in
Europe to retain its original course. There is, however, another essential element in the background of San Daniele, besides the morphology and climate of Friuli Venezia Giulia, and that is the strength of a prosciutto-making tradition that has been handed down through the centuries, with the attention to detail and the consummate skill of master craftsmen. Microclimate and expertise are therefore the secrets that bind this area to prosciutto.
The Friuli Venezia Giulia Region, the FVG Tourism Agency and the Consortium of the Prosciutto di San Daniele have bonded in a partnership that sees them actively promoting tourism and fine gastronomy in the press, on the web and at numerous events.